One of our favourite, go-to recipes featuring potol ( pointed gourd) cooked with shrimps and dipped in a spicy rich coconut gravy. One of the most underrated vegetables, but when it's cooked right it is extremely delicious.
Ingredients
Cooking Oil / রান্নার তেল 1/4 cup
Potol / Pointed Gourd 7 pcs
Shrimp / চিংড়ি 7 pcs
Onion sliced / পেঁয়াজ কাটা 1/2 cup
Red chilli powder / লাল মরিচ গুঁড়া 1/2 tsp
Turmeric powder / হলুদ গুঁড়া 1/2 tsp
Coriander powder / ধনে গুঁড়া 1/2 tsp
Ginger paste / আদা পেস্ট 1/2 tsp
Garlic paste / রসুনের পেস্ট 1/2 tsp
Salt to taste / স্বাদ অনুযায়ী লবণ
Coconut milk / নারিকেলের দুধ 1 cup
Shredded coconut / নারিকেল 1/4 cup
Green chilli / কাঁচা মরিচ 6 pcs
Roasted cumin powder /রোস্ট জিরা গুঁড়া 1 tsp
Coriander leaves / ধনে পাতা to garnish
Directions
Wash, peel and score potol (gourd) into small pieces. Set aside in a bowl.
Marinate the gourd pieces with a pinch of turmeric powder, red chilli powder and salt as per taste. Coat all sides equally. Heat oil in a pan and fry the gourd pieces until it's slightly colored, 2-3 minutes. Remove and set aside.
Wash, peel and devein shrimps.
Marinate the shrimp with a pinch of turmeric powder, red chilli powder and salt as per taste. Coat all sides equally. In the same pan, add some oil and fry them for 2-3 minutes. Remove and set aside.
In the same pan, add 1/4 cup cooking oil and sliced onions. Saute until they onions are translucent.
Add ginger paste, garlic paste, red chilli powder, turmeric powder, coriander powder and saute the spices together. Stir continuously, add little water during sauteing to deglaze the pan.
Once the oil separates and surfaces to the top, add salt to taste. Add ground coconut, stir and mix everything together. Add gourd pieces and continue to cook for 5 minutes. Continuously stir to prevent burning at the bottom of the pan, you can add some water to deglaze the pan.
Add coconut milk, stir and mix everything together. Close lid and cook for 5 mins over medium heat, stirring occasionally.
Add shrimp pieces, green chilli, roasted cumin powder and cook for another 5 mins.
Garnish with coriander leaves before removing from heat.
Serve hot with hot rice! Enjoy!